Mexican Stuffed Baked Potatoes


I’ve been wanting to make “stuffed” baked potatoes for a while. It was cloudy and chilly in San Diego yesterday and it rained all through the night. The rainy weather called for comfort food. It is Tuesday, and I wanted to make a “Taco Tuesday” dinner, but decided to make my tacos in a baked potato. We’ve all probably had a stuffed baked potato at some point – maybe it was stuffed with broccoli and cheddar, maybe it was filled with chili and cheese. You could stuff a potato with whatever suits your fancy.

I started by baking my potatoes. I like to season the outside of my baked potato with olive oil, kosher salt and fresh ground pepper. I always eat the skins on a potato. My paternal Grandma had one time told me that there are so many nutrients in the skin and I never forgot that. I was probably just a new teenager when she mentioned this to me and it has stuck with me ever since. I like the potato to have a nice crust on it and brushing it with olive oil and adding a sprinkling of kosher salt and pepper gives it that perfect crust. I baked my potatoes in a preheated 425 degree oven for one hour.


I decided tonight I would stuff our potatoes with ground turkey, seasoned with all flavors that say “taco” and a jar of salsa.

My toppings were shredded pepper jack cheese, diced red onion, sliced black olives and shredded lettuce, all topped with a dollop of sour cream.


Give these Mexican stuffed potatoes a try, I think you’ll like them.


  • russet potatoes
  • 1-1/4 pound ground turkey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 16 ounce jar of salsa
  • olive oil

Toppings – sliced black olives, shredded pepper jack cheese, shredded lettuce, diced red onion, sour cream


Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Brush potatoes with olive oil, kosher salt and fresh ground pepper. Bake for 60 minutes. (If your potatoes are on the smaller side, check them at 45 minutes).

Mix all seasonings together in a small bowl. Cook turkey adding the seasonings. Once the turkey is cooked add the salsa and cook for a couple minutes. Set aside.

Once potatoes are done, slice and open them and stuff with the ground turkey and toppings. Enjoy!

Until next time, Kris

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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